Sunchoke Gratin

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What's a sunchoke, you might ask? it's a jerusalem artichoke, part of the sunflower family. they are gnarly and have a nutty flavor. this gratin will work well with any starchy root vegetable, such as potato, parsnip, turnip, or with fennel. adapted from a local chef, james mcdevitt.

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Steps

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Preheat oven to 375 degrees f.

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Reduce cream in a heavy saucepan over medium heat by about 1 / 3.

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Slice sunchokes very thin with a mandolin or in a food processor.

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Butter a small casserole or 8 inch square baking dish.

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Arrange a thin layer of sunchokes.

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Top with a few spoonfuls of cream , a few spoons of both cheeses , salt and pepper.

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Continue layering until you have used all the sunchokes.

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The top layer should be cheese.

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Bake 45 minutes or until tender when pierced with a knife.

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Run under the broiler for a few minutes to brown top , if desired.

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Ingredients

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heavy cream, jerusalem artichokes, butter, gruyere cheese, parmesan cheese, salt & freshly ground black pepper